MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Individual Beef Wellington
Categories: Beef, Pastry, Vegetables, Herbs, Wine
Yield: 2 Servings

1/4 ts (ea) salt & pepper
1/4 ts Dried marjoram; crushed
2 (4 to 6 oz ea) beef
- tenderloin steaks
1 Sheet frozen puff pastry;
- thawed
2 tb Deli or canned mushroom or
- liver pate
1 Beaten egg white
3/4 c Water
1/3 c Dry red wine
1 tb Fine chopped shallot or
- onion
1/2 ts Instant beef bouillon
- granules
1/4 ts Dried thyme; crushed
1 Bay leaf
2 tb Butter; softened
1 tb All-purpose flour
1 1/2 ts Snipped parsley

In a small bowl stir together salt, pepper, and marjoram.
Rub salt mixture over steaks, coating all sides.

Cut thawed pastry into 2 portions. Spread 1 tablespoon
pate over one side of each steak. Place a steak, pate side
down, on the center of each portion of pastry. Wrap pastry
around meat. Trim excess pastry from ends; seal ends.

Place pastry-wrapped meat, seam sides down, in a greased,
shallow baking pan. Brush pastry with beaten egg white. If
desired, reroll trimmings to make cutouts. Place cutouts
on pastry-wrapped meat. Brush with beaten egg white.

Bake, uncovered, in a 425ºF/218ºC oven about 15 minutes or
until pastry is golden and meat is medium-rare. If
desired, test doneness of meat by inserting a meat
thermometer into pastry-wrapped meat. Medium-rare is 145
degrees F.

Meanwhile, in a small saucepan combine water, dry red
wine, finely chopped shallot or onion, instant beef
bouillon granules, dried thyme, crushed; and 1 bay leaf.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 to
7 minutes or until mixture is reduced to 3/4 cup. Remove
bay leaf.

Stir together softened margarine or butter and all-purpose
flour. Add to wine mixture. Cook and stir until thickened
and bubbly. Cook and stir for 1 minute more. Stir in
snipped parsley. Serve with pastry-wrapped beef.

Makes 2 servings. Recipe may be doubled to serve 4.

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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